[hfot2]

At The Tavern restaurant in Mussoorie we had a lamb dish involving chunks of lamb in a sauce that included ground lamb.  What is the name of the dish, and does anyone have a recipe?

[jyotirmoy]

This is generally referred to as Keema Gosht & is a Punjabi dish. It is not really ground meat but mince which is used. I will post a recipe soon.

[jaybel]

jyotirmoy, on Feb 26 2009, 06:34 AM, said:

This is generally referred to as Keema Gosht & is a Punjabi dish. It is not really ground meat but mince which is used. I will post a recipe soon.

Hello...

Ground meat and mince meat is the same.. It is called Ground meat in America and mince in Britain...

Edited by jaybel, 26 February 2009 - 05:35 PM.

[jyotirmoy]

I thought the ground meat is a fine paste used for making things like burger patties. Keema is coarser than ground meat. Here we can buy two types of Keema, one made by a grinding machine another type is hand chopped. The later one is good for dishes like Keema Matar.

[jyotirmoy]

Here is the recipe for Keema Gosht

You need:
1/2   kg mince
1/2   kg mutton, I prefer chops for this recipe
500   gms yogurt
3   tbsp garam masala
1   tsp red chili powder
2   whole green chili, finely chopped
2   tsp ginger (crushed)
1-1\2   teaspoon salt
1   large tomato chopped
3   tablespoon cooking oil
3   teaspoon coriander leaves, chopped


1. Mix garam masala, red chili powder and salt in yogurt. Mix well to make paste.
2. Wash meat and pour half of the yogurt paste in a pressure cooker along with chops. Cook under pressure for 3-5 minutes or until the chops are half cooked.
3. Transfer gravy and meat into a saucepan.
4. Add rest of the yogurt paste and mince into pan.
5. Cook on medium fire till water dried up and meat is tender.
6. Add oil and keep cooking for 5 minutes. Add a bit of water if required.
7. Add green chilies, ginger, onion, half of the chopped tomato and cook further 5 minutes.
8. Add other half of tomato and fresh chopped coriander. Cook further for 3-4 minutes.

[iwanttogoback]

here you can get various grades of mince, ground rather chunky (and full of fat) through to quite smooth (and a lot less fat). it's all done by machine. any handchopped meat would likely be in cubes, more suitable for a casserole, stew or curry.

[Hyderabadi]

I find ground meat quite different from hand chopped or 'minced' meat, we too get different grades of ground meat here. I prefer the hand chopped, something changes when it's ground, like turns spongy.. but that's just me. I've always been a picky eater.  

There is also a Health Dept., restriction  here as to how small the chunks of meat or bone can be cut, even chicken.

In India, you could ask the butcher to chop chunky or fine - bareek, depending on what you are going to cook with it.

[jyotirmoy]

iwanttogoback, on Feb 26 2009, 11:24 AM, said:

here you can get various grades of mince, ground rather chunky (and full of fat) through to quite smooth (and a lot less fat). it's all done by machine. any handchopped meat would likely be in cubes, more suitable for a casserole, stew or curry.

Dear iwanttogoback,
next time you are in India do visit a butcher's shop, the way meat is cut using a knife held by the toe of the foot a surgical precision job. It is a work of art. Jim a chef from US had visited me,  Hyderabadi will know, I had taken him to my butcher friend for over 4 decades. He made a video of my butcher preparing different cuts. As Hyderabadi bhai wrote a hand chopped "barrik" keema takes about 20 minutes of chopping with a sharp cleaver.

[hfot2]

Thanks to all for the stimulating discussion, and especially to ever-dependable jyotirmoy for the recipe.  We'll ty it tonight.

[Hyderabadi]

jyotirmoy, on Feb 26 2009, 10:38 AM, said:

Dear iwanttogoback,
Jim a chef from US had visited me,  Hyderabadi will know, I had taken him to my butcher friend for over 4 decades. He made a video of my butcher preparing different cuts.

Here is Jim's blogpost with pictures on that:
http://pleasuremount...ss.com/page/45/

Jim also describes what to expect at Jyoti da's table.

[jyotirmoy]

My apologies.... and thank you so much dear hfot2 for pointing out that I had not listed onions in the ingredients. I wrote this recipe in a hurry. Please include 2 to 3 medium onions very thinly sliced. Happy to know that it turned out well even with me omitting this vital ingredient.

Hyderabadi bhai Jim had gone a bit too overboard while writing this blog.

[noflylist]

Shiv Shiv Shiv Shiv!

[Hyderabadi]

retiredflylist, on Feb 27 2009, 11:45 PM, said:

Shiv Shiv Shiv Shiv!

Not even an 'ant' bites without the command of Shiv ji, retiredflylist bhai! Na?

[Hippie at Heart]

Hyderabadi, on Feb 26 2009, 07:46 PM, said:

In India, you could ask the butcher to chop chunky or fine - bareek, depending on what you are going to cook with it.

Hyd bhai if am not mistaken one can also request if you wanted keema with parda or bina parda irrespective of the coarseness grade.

[Hyderabadi]

Hippie at Heart, on Mar 4 2009, 05:24 PM, said:

Hyd bhai if am not mistaken one can also request if you wanted keema with parda or bina parda irrespective of the coarseness grade.

Not sure about that one H@H.. I confess I am getting a bit rusty. Could you please explain?

Parda....

Offtopic:
In my day, I've dealt with 'Parda Nashin Passports' though.
All due respects, etc., to whomsoever it may be of concern, but how does that serve the purpose having a passport? Pray?

Ok, let's get back to food.. are we talking of fat?

[Hippie at Heart]

Hyderabadi, on Mar 7 2009, 05:44 AM, said:

Not sure about that one H@H.. I confess I am getting a bit rusty. Could you please explain?
Parda....
Ok, let's get back to food.. are we talking of fat?

Yes, thats what the butchers ask parde (fat) wala keema chahiye ya bina parde, but i haven't been anywhere near local butcher shop for last 2 decades is different matter